Comparison of take-all disease incidence among wheat classes and other small grains under irrigation in Saskatchewan

2003 ◽  
Vol 83 (1) ◽  
pp. 71-73 ◽  
Author(s):  
K. L. Bailey ◽  
B. Irvine
Keyword(s):  
Durum Wheat ◽  
Key Words ◽  
Spring Wheat ◽  
Disease Incidence ◽  
Wheat Cultivars ◽  
Hard Red Spring Wheat ◽  
Crop Type ◽  
Small Grains ◽  
Take All

The incidence of take-all disease was determined in several cultivars among three wheat classes (hard red spring wheat, Canada prairie spring wheat, and durum wheat), triticale, and barley grown under irrigation in Saskatchewan. There were few differences in disease incidence among cultivars within a crop type. However, there was more take-all in Canada prairie spring wheat cultivars than hard red spring wheat, durum wheat, and triticale; the lowest incidence of disease occurred on barley. Key words: Take-all, resistance, wheat, triticale, barley

RESISTANCE IN WHEAT TO BLACK POINT CAUSED BY Alternaria alternata AND Cochliobolus sativus

1988 ◽  
Vol 68 (2) ◽  
pp. 351-359 ◽  
Author(s):  
R. L. CONNER ◽  
J. G. N. DAVIDSON
Keyword(s):  
Spring Wheat ◽  
Alternaria Alternata ◽  
Disease Incidence ◽  
Triticum Aestivum L ◽  
Cochliobolus Sativus ◽  
Wheat Cultivars ◽  
Canadian Prairies ◽  
Black Point ◽  
Hard Red Spring Wheat ◽  
Low Incidence

A 2-yr field study conducted at six locations on the Canadian prairies identified seven wheat (Triticum aestivum L. em Thell.) cultivars that consistently had low incidence of black point. These resistant wheats included the hard red spring wheat cultivars Sinton, Park, Thatcher, Benito and Era, the utility wheat Glenlea, and the soft white spring wheat line SWS15 (ICARDA 15). In separate tests, the inoculation of resistant wheat cultivars with Alternaria alternata (Fr.) Keissler or Cochliobolus sativus (Ito and Kurib.) Drechs. ex Dastur under controlled environmental conditions revealed significant differences in black point incidence. All cultivars were more resistant to A. alternata than the susceptible cultivar Fielder. Glenlea and Era were more resistant to A. alternata than all the other cultivars. Only the cultivars Thatcher, Benito, and Sinton were more resistant to C. sativus than Fielder. A test comparing black point incidence caused by the two fungi found that certain cultivars differed significantly in disease incidence caused by A. alternata and C. sativus. Cochliobolus sativus produced less disease in Fielder and Sinton than A. alternata, but the reverse was true for Glenlea. These results indicate that resistance to A. alternata and C. sativus is under different genetic control in certain cultivars.Key words: Wheat (spring), black point, Alternaria alternata, Cochliobolus sativus

NATURE OF PROTEINS IN TRITICALE AND ITS PARENTAL SPECIES: I. SOLUBILITY CHARACTERISTICS AND AMINO ACID COMPOSITION OF ENDOSPERM PROTEINS

1970 ◽  
Vol 50 (1) ◽  
pp. 9-14 ◽  
Author(s):  
C. H. CHEN ◽  
W. BUSHUK
Keyword(s):  
Amino Acid ◽  
Durum Wheat ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Spring Wheat ◽  
Water Soluble ◽  
The Other ◽  
Hard Red Spring Wheat ◽  
Endosperm Proteins ◽  
Spring Wheat Cultivar

Solubility characteristics and amino acid composition of the endosperm proteins of one line of Triticale, its durum wheat and rye parent cultivars, and one cultivar of hard red spring wheat were compared. Quantitative distribution of the soluble protein fractions and amino acid compositions showed that the proteins of Triticale are intermediate in these properties between analogous properties of the proteins of its durum wheat and rye parents. The major differences between the hard red spring wheat and the other three species were its lower content of water-soluble proteins and higher content of insoluble or gluten proteins. This appears lo be the main reason for the superior breadmaking quality of the hard red spring wheat cultivar compared with the other species used in this study.

RAPID DETERMINATION OF MOISTURE IN GRAIN: III. CALIBRATION AND COMPARISON OF ELECTRICAL MOISTURE METERS WITH VACUUM OVEN FOR AMBER DURUM WHEAT, BARLEY AND OATS

1934 ◽  
Vol 11 (5) ◽  
pp. 547-563 ◽  
Author(s):  
W. H. Cook ◽  
J. W. Hopkins ◽  
W. F. Geddes
Keyword(s):  
Durum Wheat ◽  
Spring Wheat ◽  
Rapid Determination ◽  
Limited Range ◽  
Oven Method ◽  
Vacuum Oven ◽  
Hard Red Spring Wheat ◽  
Significant Difference ◽  
Moisture Basis ◽  
Limited Moisture

The previous study has been extended to include durum wheat, barley and oats. The hand-operated Tag-Heppenstall meter was found to be unsatisfactory with these grains, as they would not feed into the roller electrodes in a suitable manner. The Burton-Pitt gave erratic results with these grains and it was only possible to calibrate this meter over a limited moisture range, and even over this range it was more inaccurate than the other meters. Qualitatively the calibration curves for these three grains, in the Limbrick and motor Tag-Heppenstall, were similar to those previously obtained with hard red spring wheat. The actual resistance and the slope of the curves were, however, somewhat different for the different grains. The standard error of prediction shows that the motor-operated Tag-Heppenstall was the most accurate meter for use with durum wheat and barley, while the Limbrick was superior with oats. With the limited number of samples available it was impossible to detect any significant difference between the temperature coefficients, in any particular meter, of the different grains. When converted to a moisture basis the correction factors were practically the same as for hard red spring wheat.The results from the entire investigation show that the Brown-Duvel method is more accurate than the 130 °C. air oven method with all grains studied. The motor-operated Tag-Heppenstall meter is as accurate as the Brown-Duvel with hard red spring wheat, over the moisture range 11.0 to 17.0%, and is superior to the air oven method over this limited range. Otherwise the rapid analytical methods are more accurate than any of the moisture meters tested with any of the grains. The meters fall in the following order of decreasing accuracy over the moisture range 11.0 to 17.0%:–with hard red spring wheat; motor Tag-Heppenstall, Limbrick, hand Tag-Heppenstall, Burton-Pitt and Davies: with durum wheat and barley; motor Tag-Heppenstall, Limbrick and Burton-Pitt: and with oats; Limbrick, Burton-Pitt and motor Tag-Heppenstall. Where a meter is not mentioned no tests were made, the instrument having been omitted because it gave no promise of practical utility.

Free asparagine concentrations in Canadian hard red spring wheat cultivars

2019 ◽  
Vol 99 (3) ◽  
pp. 338-347 ◽  
Author(s):  
Lovemore N. Malunga ◽  
Nancy P. Ames ◽  
M. Tugrul Masatcioglu ◽  
Ali Salimi Khorshidi ◽  
Sijo Joseph Thandapilly ◽  
...  
Keyword(s):  
Amino Acid ◽  
Spring Wheat ◽  
Quality Parameters ◽  
Wheat Cultivars ◽  
Dough Strength ◽  
Hard Red Spring Wheat ◽  
White Flour ◽  
The World ◽  
Baked Foods ◽  
Rate Limiting

The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursor in Canadian wheat. Wholemeal and white flour samples obtained from 30 Canadian hard red spring wheat grown in the Prairie provinces were analysed for asparagine content by liquid chromatography. The asparagine content varied from 302 to 965 and 116 to 336 μg g−1 for wholemeal and white flour, respectively. Therefore, wheat grown in Canada has similar asparagine levels to wheat grown in other parts of the world. Analysis of variance suggested that asparagine content is significantly affected by genotype (p < 0.001), suggesting that breeding strategies could be investigated to produce cultivars with lower levels of this amino acid. Few significant correlations were observed between wheat and flour quality parameters and asparagine content, although there was a tendency towards weaker dough strength indices with increasing asparagine content.

COMPARISON OF CANADIAN AND AMERICAN HARD RED SPRING WHEAT CULTIVARS

1985 ◽  
Vol 65 (4) ◽  
pp. 831-840 ◽  
Author(s):  
J. G. WATERER ◽  
L. E. EVANS
Keyword(s):  
Spring Wheat ◽  
Protein Quality ◽  
Wheat Cultivars ◽  
Hard Red Spring Wheat ◽  
Milling Quality ◽  
Grain Yields ◽  
Baking Quality ◽  
Low Protein ◽  
Milling Characteristics ◽  
Flour Yield

Comparisons were made between the yields and milling and baking properties of the Canadian hard red spring wheat cultivars Manitou, Glenlea, Neepawa, Benito and Columbus and the American cultivars Chris, Waldron, Butte, Coteau and Alex grown at six locations across Manitoba during 1982 and 1983. Glenlea consistently produced the highest grain yields but due to its low protein content performed poorly in the baking trials. Butte and Alex had good grain yields and excellent milling characteristics. Although they had low protein percentages their baking quality was excellent, indicating exceptional protein quality. Chris and Waldron had superior milling and baking characteristics but unacceptably low yields. Coteau appeared to be the best American cultivar tested, combining above-average yields with excellent milling and baking characteristics. Manitou and Neepawa had relatively low yields and only average milling and baking quality. Columbus appeared to be the best Canadian cultivar with acceptable grain yield, superior flour yield with excellent dough production and baking characteristics.Key words: Wheat quality, grain yields, milling quality, baking quality

Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality

2020 ◽  
Vol 320 ◽  
pp. 126615
Author(s):  
Nicole A. Avramenko ◽  
Erin J. Hopkins ◽  
Pierre Hucl ◽  
Martin G. Scanlon ◽  
Michael T. Nickerson
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Hard Red Spring Wheat ◽  
Lyotropic Series

The effects of selected factors on measured ergot alkaloid content in Claviceps purpurea-infected hexaploid and durum wheat

2016 ◽  
Vol 9 (4) ◽  
pp. 555-564 ◽  
Author(s):  
S.A. Tittlemier ◽  
D. Drul ◽  
M. Roscoe ◽  
J.G. Menzies
Keyword(s):  
Durum Wheat ◽  
Host Plant ◽  
Spring Wheat ◽  
Ergot Alkaloid ◽  
Ergot Alkaloids ◽  
Alkaloid Content ◽  
Claviceps Purpurea ◽  
Wheat Line ◽  
Hard Red Spring Wheat ◽  
Plant Line

Four wheat genotypes, including the ergot-susceptible durum ‘AC Avonlea’ and hard red spring wheat ‘AC Cadillac’, as well as the resistant durum wheat line 9260B-173A and the hard red spring wheat line ‘Kenya Farmer’ wereinoculated with different Claviceps purpurea isolates. Honeydew and sclerotia were collected and analysed for 10 ergot alkaloids. Total concentrations of the 10 ergot alkaloids ranged from 16 µg/kg in honeydew to 1,798 mg/kg insclerotia. Ergonovine and ergosine were the predominant alkaloids in honeydew obtained from plants inoculated with various isolates, whereas ergocristine and ergocryptine were the main alkaloids observed in sclerotia. Bothhost plant and C. purpurea isolate were significant factors affecting total ergot alkaloid concentrations in sclerotia. Irrespective of host plant line, all mean total ergot alkaloid concentrations were higher in sclerotia produced from the EI-2 isolate (695-1,010 mg/kg), as compared to EI-4 (255-594 mg/kg). The mass of total ergot alkaloids was alsopositively correlated with the mass of individual sclerotia produced from these two C. purpurea isolates, with the slope of the regression higher for the EI-2 isolate. The total ergot alkaloid concentrations in sclerotia from various plants inoculated with the same C. purpurea isolate differed; however, the resistance of host plant line did notappear to be consistent with ergot alkaloid content in sclerotia. Concentrations of total ergot alkaloids were highestand lowest in sclerotia from the two lines that are both classified as ‘resistant’, suggesting that the mechanism ofresistance for these lines is not restriction on the production of ergot alkaloids in sclerotia.

Culm height and susceptibility of Canadian winter and spring wheat cultivars to common bunt (Tilletia tritici and T. laevis)

1991 ◽  
Vol 71 (3) ◽  
pp. 677-687 ◽  
Author(s):  
D. A. Gaudet ◽  
B. J. Puchalski ◽  
T. Entz
Keyword(s):  
Key Words ◽  
Spring Wheat ◽  
Specific Resistance ◽  
Wheat Cultivars ◽  
Common Bunt ◽  
Nonspecific Resistance ◽  
Tilletia Tritici ◽  
Cultivar Variation ◽  
Low Levels

A field study involving winter and spring wheat cultivars possessing race-specific and nonspecific resistance to Tilletia tritici and T. laevis was conducted to determine the effect of bunt on culm dwarfing, and the role of culm height in the susceptibility of wheat cultivars. Bunt-induced stunting, ranging from 2.4 to 21%, was observed in 20 of 25 cultivars and the severity was correlated with level of bunt (r = 0.86). Also, there was preferential infection of shorter culms by the bunt fungus and this appeared to be a major factor in the susceptibility of most cultivars in this study. Cultivars possessing moderate to high levels of nonspecific resistance such as Katepwa and Chinook had fewer short culms; these short culms were susceptible. A large proportion of the culms of short-statured or semi-dwarf cultivars such as HY320, Tobari 66, and the soft white spring wheats Fielder and Springfield, fell into the shortest height classes; uniformly these were highly susceptible to bunt infection. Laura and Roblin, cultivars of conventional height, had a large proportion of short culms and these were highly susceptible. Red Bobs 222 and HY355 also exhibited high levels of bunt in the taller culms. Cultivars possessing race-specific resistance such as the durum wheats and BW553 had low levels of infection across the culm height classes. Cultivar variation in susceptibility to bunt within each of the different culm height classes also was observed. The possible implications of the effect of preferential bunting of short culms on development in short-statured or semi-dwarf wheats are discussed. Key words: Stinking smut, Norin 10/Brevor

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